boufa06
Executive Chef
Zucchini blossoms herald the start of summer and are a specialty. I never fail to collect them from the gardens of relatives and friends to make this special and wonderful dish. Due to their delicate nature, it's best to prepare them on the day of picking.
STUFFED ZUCCHINI BLOSSOMS
Ingredients:
20-25 zucchini blossoms (with inner parts removed)
1 cup chopped onion
1 cup scallions
1 cup grated zucchini
3 cloves garlic, chopped
1/3 cup dill, chopped
1 cup rice
2 cup water (approximately)
1/2 cup olive oil
Salt and pepper
Method:
In a mixing bowl, combine rice, zucchini, onion, garlic, scallions, dill and 1/4 cup olive oil together. Season with salt and pepper.
Stuff each blossom with a spoonful of filling. Carefully wrap it by folding the top over and place side by side in a pot. Pour the remaining olive oil, sprinkle some salt and pepper and enough water to fill the stuffed blossoms. Place a glass/porcelain plate over it and cook for about an hour, checking periodically to ensure that there is enough water. Cook until all the liquid has been absorbed.
Serve hot or cold as an appetizer or a main dish.
STUFFED ZUCCHINI BLOSSOMS
Ingredients:
20-25 zucchini blossoms (with inner parts removed)
1 cup chopped onion
1 cup scallions
1 cup grated zucchini
3 cloves garlic, chopped
1/3 cup dill, chopped
1 cup rice
2 cup water (approximately)
1/2 cup olive oil
Salt and pepper
Method:
In a mixing bowl, combine rice, zucchini, onion, garlic, scallions, dill and 1/4 cup olive oil together. Season with salt and pepper.
Stuff each blossom with a spoonful of filling. Carefully wrap it by folding the top over and place side by side in a pot. Pour the remaining olive oil, sprinkle some salt and pepper and enough water to fill the stuffed blossoms. Place a glass/porcelain plate over it and cook for about an hour, checking periodically to ensure that there is enough water. Cook until all the liquid has been absorbed.
Serve hot or cold as an appetizer or a main dish.